Trans fatty acids free food formulation based on palm oil and its products : a review / Noor Lida Habi Mat Dian, Mohd Suria Affandi Yusoff and Razali Ismail.

by Noor Lida Habi Mat Dian.

Usage of palm oil, palm kernel oil and their fractions as confectionery fats

by Norazura Aila Mohd Hassim, Noor Lida Habi Mat Dian
Published 2019

Trans free formulation: a short review

by Mohd Suria Affandi Yusoff, Noor Lida Habi Mat Dian
Published 2013

Blended palm fractions as confectionery fats: a preliminary study

by Norazura Aila Mohd Hassim, Sivaruby Kanagaratnam, Noor Lida Habi Mat Dian
Published 2023

Enzymatic interesterification of palm fractions for the pro-duction of cocoa butter alternatives

by Norazura Aila Mohd Hassim, Nur Haqim Ismail, Noor Lida Habi Mat Dian
Published 2021

Formulation of a low glycemic binder fortified with palm vitamin E (tocotrienol-rich fraction) for functional granola bars

by Wan, Suet Ying, Noor Lida Habi Mat Dian, Helmi Wasoh, Lai, Oi Ming
Published 2021

Quality soft table margarine with minimal post-crystallisation through high pressure pin-rotor unit

by Rafidah Abd Hamid, Zaliha Omar, Sivaruby Kanagaratnam, Miskandar Mat Sahri, Noor Lida Habi Mat Dian, Rosnani Osman
Published 2021

Optimisation of enzymatic directed interesterification of palm oil for high yield of triunsaturated triacylglycerol using response surface methodology

by Lee, Yee Ying, Miskandar Mat Sahri, Lai, Oi Ming, Noor Lida Habi Mat Dian, Tan, Chin Ping
Published 2021

Frying oil quality in fast food restaurants in east coast of Malaysia: a preliminary survey

by Sivaruby Kanagaratnam, Azmil Haizam Ahmad Tarmizi, Noor Lida Habi Mat Dian, Nur Haqim Ismail, Norazura Aila Mohd Hassim
Published 2023

Palm oil crystallisation: a review 

by Miskandar Mat Sahri, Elina Hishamuddin, Noor Lida Habi Mat Dian, Muhammad Roddy Ramli, Zaliha Omar, Norizzah Abd Rashid, Siti Hazirah Mohamad Fauzi
Published 2020

Potential of feeding crude palm oil and co-products of palm oil milling on laying hens` performance and egg quality: a review

by Abidah Md Noh, Wan Nooraida Wan Mohamed, Muhammad Amirul Fuat, Noor Lida Habi Mat Dian, Mookiah Saminathan, Suriya Kumari Ramiah, Nur Atikah Ibrahim
Published 2023

Low-temperature directed interesterification increases triunsaturated and trisaturated triacylglycerols of palm oil and affects its thermal, polymorphic and microstructural propert...

by Nik Mohd Aznizan Nik Ibrahim, Lee, Yee Ying, Saw, Mei Huey, Tan, Chin Ping, Noor Lida Habi Mat Dian, Lai, Oi Ming, Norazura Aila Mohd Hassim
Published 2021

Optimisation of vitamin E-enriched palm fat, oat and xanthan gum in a gluten-based nugget formulation

by Noor Lida Habi Mat Dian, Farah Ashikin Mohd Burda, Wan Rosnani Awg Isa, Karimah Ahmad, Rafidah Abd Hamid, Sivaruby Kanagaratnam, Salmi Yati Shamsudin, Miskandar Mat Sahri
Published 2020

Palm oil and palm kernel oil: versatile ingredients for food applications

by Sivaruby Kanagaratnam, Rafidah Abd Hamid, Norazura Aila Mohd Hassim, Nur Haqim Ismail, Noor Lida Habi Mat Dian, Zaliha Omar, Wan Rosnani Awg Isa, Miskandar Mat Sahri
Published 2019

Are characteristics of soft palm stearins similar to soft palm mid fractions?

by Rafidah Abd Hamid, Noor Lida Habi Mat Dian, Wan Rosnani Awg Isa, Norazura Aila Mohd Hassim, Sivaruby Kanagaratnam, Zaliha Omar, Nur Haqim Ismail, Miskandar Mat Sahri
Published 2022

Palm-based vitamin E (tocotrienol-rich fraction) has excellent stability in chewable tablet after one-year of storage at ambient temperature

by Fu, Ju Yen, Wan, Suet Ying, Nik Mohd Aznizan Nik Ibrahim, Norazura Aila Mohd Hassim, Noor Lida Habi Mat Dian, Helmi Wasoh, Puvaneswari Meganathan, Lai, Oi Ming
Published 2021